5. Add the ready blended stock and the Chicken with some warm water (around 125-150ml) and on full heat bring to boil and allow to simmer for 15-20 minutes (covered and stirring occasionally) or until the desired texture is achieved (add more water if you prefer more sauce or cook on higher heat slightly longer with lid semi opened for thicker sauce).

6. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 minutes before serving. Remove any excess oil before serving..